Skip to main content

Simple Butter-Garlic Shrimps

Shrimps of often end up cooked simply in a halabos recipe so that every flavor of the seafood is enjoyed on its own.


Or it could be in a sour sour we all love - sinigang! But here's another recipe  though simple as it may sound, it tends to be more flavourful than it looks like. 

Here's a simple recipe in making Garlic Butter Shrimps


Ingredients
  • 3/4 kilo medium shrimps, washed and cleaned (shell on)
  • 1 whole head of garlic, chopped
  • 1-2 Tablespoon/s Butter
  • 3/4 cup Lemon Soda  
  • Salt and Pepper, to taste
 How to cook Butter Garlic Shrimps
  1. In a pan, melt the butter over medium heat.
  2. Add crushed garlic and cook for a minute minute.
  3. Pour in the lemon soda then add the shrimps
  4. Cook for about 10-12 minutes or until shrimps turn orange
  5. Season with salt and pepper.
This could be the simplest recipe for garlic Butter Shrimps - almost like the halabos recipe with just garlic an butter. But you can adapt this Spicy Garlic Butter Prawns recipe for the shrimps. Enjoy!


Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...